Crab and Prawn Ravioli in Seafood Bisque
Elevate your dinner table with this luxurious Crab and Prawn Ravioli in a velvety Seafood Bisque—a dish that's as impressive as it is indulgent. Handmade ravioli, filled with a luscious blend of sweet crab meat, tender prawns, creamy ricotta, and bright hints of lemon zest and dill, deliver a burst of coastal flavor in every bite. These delicate pasta parcels are paired with a rich, homemade seafood bisque, crafted from fish stock, dry white wine, and a touch of heavy cream for a silky, aromatic finish. Whether you're hosting a special occasion or treating yourself to a gourmet meal at home, this recipe is a beautiful fusion of fresh seafood, elegant textures, and bold flavors. Perfectly garnished with fresh chives, this dish is a celebration of the sea—and your culinary skills!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 150 grams Crab meat (cooked)
- 150 grams Prawns (peeled and deveined, finely chopped)
- 100 grams Ricotta cheese
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh dill (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 small Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 120 milliliters Dry white wine
- 500 milliliters Fish stock
- 120 milliliters Heavy cream
- 1 tablespoon Tomato paste
- 0.5 teaspoon Paprika
- 1 tablespoon Chives (for garnish, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and create a well in the center. Crack the eggs into the well and add the olive oil. Mix together using a fork and then knead into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
In a bowl, mix the crab meat, chopped prawns, ricotta cheese, lemon zest, dill, salt, and black pepper. Stir until combined to create the ravioli filling.
Divide the rested dough into two portions. Roll out each portion into thin sheets using a pasta roller or rolling pin.
Place small spoonfuls of filling evenly spaced apart on one sheet of dough. Cover with the second sheet and press gently around the filling to seal. Cut into ravioli shapes using a cutter or knife. Set aside.
To make the seafood bisque, melt butter in a large saucepan over medium heat. Add the shallots and garlic, and sauté until softened.
Stir in the tomato paste and paprika, cooking for 1-2 minutes to deepen the flavor.
Pour in the white wine and let it simmer until reduced by half.
Add the fish stock and bring to a low boil. Simmer for 10 minutes to develop the flavors.
Reduce the heat to low and stir in the heavy cream. Blend the soup using an immersion blender until smooth. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Cook the ravioli for 3-5 minutes until they float to the surface. Drain carefully.
To serve, ladle the seafood bisque into bowls and place the cooked ravioli on top. Garnish with chopped chives if desired. Serve immediately.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
